When All Roads Lead to Regenerative Organics: An interview with Tablas Creek's Harvest 2021 Interns

By Ian Consoli

Tablas Creek has a highly competitive harvest internship program every year. We receive multiple applications, and typically only two are selected to harvest alongside the regular cellar team. This harvest was particularly competitive as it marks the first Regenerative Organic Certified™ grape harvest in history. (You can read more about the significance of this event in this blog post by Viticulturist Jordan Lonborg from 2020).

So who did we select? I took the time this week to sit down with two individuals inspired by the promise of regenerative organics. Jennifer (Jenny) Wootten I know well, as we have worked together in the tasting room since she came on as a barback in 2019. Lauren Danna I have gotten to know as this harvest has progressed. Both are inspiring young women who have worked hard all harvest and are beginning to set their sights on their future. One, preferably, involving Regenerative Organic Certified.

I can't wait for you to meet them.

Who are you?

Jenny

I'm Jenny Wootten, and I'm a harvest intern at Tablas Creek.

Lauren

I'm Lauren Danna, and I am also a harvest intern at Tablas Creek for the 2021 harvest.

Jennifer Wootten and Lauren Danna sorting grapesJenny and Lauren on the sorting table

Where did you grow up?

Jenny

I grew up in San Diego, California, in a community called Scripps Ranch.

Lauren

I am from Yuba City, California, a smaller rural town in Northern California.

 

When and how did you get into wine?

Jenny

I got into wine in high school. My interest was piqued on drives through wine country. I had a mixture of interests in culinary arts, chemistry, and biochemistry. I ended up going to Cal Poly [San Luis Obispo] for wine and viticulture and stayed in the wine industry afterward.

Lauren

My interest started my junior year of junior college when I was living in Florence, Italy. I majored in Agriculture Business and was exposed to wine through a culture of wine class based on the Italian region that I was living in. That's where it sparked.

 

Is this your first grape Harvest?

Lauren

This is my first grape harvest.

Jenny

This is my second grape harvest, and my first one was in 2019 at Adelaida.

 

How did you hear about Tablas Creek?

Lauren

I heard about Tablas Creek through a simple web search. I am really interested in regenerative organics. So one day, I searched "regenerative organic wineries," and Tablas came up everywhere. I did a bit more research and happened to know some people that worked here, so I reached out to them, they filled me in, and I decided to apply.

Jenny

I've been working in the tasting room at Tablas Creek since May of 2019. One of my friends was an officer of the Vines and Wines club on campus, and she made an announcement that Tablas Creek was looking for other bar backs. I wanted to get more involved in the industry, so I started bar backing and eventually started pouring in the tasting room. I graduated this May with more of an interest in production and working in the cellar. So I thought I would go for it and see if they would have me as a harvest intern in the cellar to get a little more exposure.

Jenny in the CellarJenny Wootten in the cellar (Photo: Heather Daenitz)

How did you end up working harvest with us?

Lauren

After speaking with the couple of people that I knew, I connected with Neil and Chelsea. They were interested in hiring me. The timing worked out with when my lease in Denver, Colorado, ended. The stars seemed to align, so here I am doing a harvest!

Jenny

I reached out to Chelsea and asked if they were still hiring interns, and they ended up giving me an interview. They let me know they would be happy to have me on. They have helped me learn more about our production process, which is particularly interesting because I have been talking about the production process in the tasting room for a long time. It's an entirely different thing to experience it firsthand.

 

What routines do you have after long days to prepare for the next day?

Jenny

I like to meet up with friends after work and grab a beer or a cider. Then I go home, shower, and unwind, and try to fall asleep before 10:30.

Lauren

If there's still sunlight when I get home, I like to do something active because it helps me reset. If not, I'll go home, shower, and get prepped for the next day. Like Jenny said, trying to get to bed before 10 or 10:30, but that doesn't seem to happen too often. I feel like I always think I have time to get things done after work, and all of a sudden, I was supposed to be in bed an hour ago.

 

What has been your best memory from harvest 2021?

Lauren

Within my first two weeks here, I was helping fill barrels, and I was unfamiliar with the equipment I was using. On the little remote, there's a knob where you control the speed, zero is slow, and 10 is fast. We're filling a barrel, and I'm watching to make sure we fill it all the way to the brim. My coworker, Kayja, left me for just a second, and suddenly I realized it was getting full. She says, stop it. And instead of turning it to 0, I turned it to 10, and wine goes everywhere, spouting three to four feet up. I was drenched in wine.

Lauren in the CellarLauren Danna examining a tank (Photo credit: Heather Daenitz)

Jenny

A week before I was supposed to start working full-time as a harvest intern, I came in at 7am to work in the cellar before my tasting room shift. That might be one of my favorite harvest feelings because I was so excited to get into it. I got to load a press and do a bunch of other stuff. It was just super fun because I missed the cellar a lot.

 

How does it feel to be a part of the first Regenerative Organic Certified™ grape harvest ever?

Lauren

It's awesome. It's so exciting. Every day I am in disbelief. Especially because that's what initially attracted me to the winery. Seeing the cellar side of it and how it translates into the wine, not just the growing. It's awesome. And I'm so fortunate. It's been a really great experience.

Jenny

My excitement about Tablas Creek being the world's first Regenerative Organic Certified™ winery has been built up through working here for so long. I really want to pursue advocating for the spread of Regenerative organics in the wine industry. Being a part of this harvest has helped me build a passion and excitement for moving forward in my career.

 

What's your ultimate goal in cellar work?

Jenny

My ultimate goal in cellar work is to become more comfortable with all the heavy machinery and processes. In your first harvest, it's overwhelming when you're working with a lot of the new equipment. In your second harvest, it's still overwhelming because you don't use a lot of it most of the year and have to refresh on everything. As someone who wants to pursue winemaking as my future, my goal is to be comfortable in the cellar.

Lauren

I don't really know what my future holds in a cellar. Similar to Jenny, my goal is to continue becoming more familiar with the equipment we use.

 

If a genie said you could be head winemaker anywhere, where would you pick?

Jenny

I think Sardinia or Southern Italy. Before, I would've said Northern Italy because I think Italian reds are really cool. I love the structure they have, the brightness, acidity, and ageability. But recently, I've become a lot more familiar with Southern Italian and Mediterranean island-based wines, like Corsica and Sardinia. Working in that more Mediterranean circle in a unique environment would be super cool.

Lauren

No winery in particular, but a winery up in the Northern region of Italy. I just fell in love with the region when I lived there, and I just love the area and the people and the culture.

Jenny

And a place that follows regenerative organics.

Lauren

Yeah!

 

Best bottle of wine you ever had?

Lauren

2019 Tablas Creek Counoise! It reminds me of when I lived in Italy and had some Chiantis that I said, I can never part ways with this, but I'm going to have to, because I won't live here forever. I've really learned to love how we make wine and the style here, and it was so new. Definitely my favorite as of right now.

Jenny

I am really into trying new bottles from all over the world from different producers, so that's pretty tough. One bottle that is most memorable for me is this 2016 Madiran Malbec/Tannat blend. I think about it somewhat regularly, which is kind of nerdy, but I'm okay with that.

 

What's next for you?

Jenny

Within the next year, I'm going to start the OIB Masters of Science and Wine Management based out of the University of Montpelier. I need to learn French for it, which is a little daunting right now, but that's okay. Before that, I'm waiting for a couple Southern hemisphere opportunities to come about, possibly doing a viticulture internship.

Lauren

This is the question I asked myself pretty regularly. I'm not really sure what's next. I want to try so many other things, and maybe another harvest is in the cards, but that's another year away. I know that I want to be a part of some sort of production moving forward, although not necessarily grapes. I do plan to continue to be involved in Regenerative Organics. However that may be, I'm not sure, but that's kind of where my head is right now with the future.

 

Would you rather:

Fly or breathe underwater?

Jenny

I would rather fly because I'm a terrible swimmer.

Lauren

Fly so I could get to places so much faster, and I could just go whenever I want.

Cake or Pie?

Lauren

Pie

Jenny

Cake

 Old World wine or New World wine?

Jenny

Old World

Lauren

Old World

Be a winemaker or a viticulturist?

Jenny

Winemaker

Lauren

Viticulturist

Jennifer Wootten and Lauren Danna


Going Different Places, Doing Different Things: An Interview with Second-Year Intern Kayja Mann

By Ian Consoli

Every year we hire two or three interns during the harvest season to help us manage the 400+ tons of fruit that come through our cellar. Sometimes, one of those interns turns out to be a rock star and we invite them back for a second tour. Such is the case this year, as Kayja Mann has returned for another round after debuting here during the harvest of 2020. Cellar work during harvest, while it’s exciting and rewarding, is also physical and wet, with long, grueling days, so when an individual decides to do it again, I feel obligated to sit down and see where the motivation comes from.

The first thing one notes about Kayja is that she always has a smile on her face. Senior Assistant Winemaker Chelsea Franchi recently supported Kayja from the sideline as she ran a 100k in Lake Tahoe (65 miles!!) and Chelsea noted that her smile at the end of the race was as consistent as any day in the cellar. So, as you can imagine, Kayja brought that same positivity to her experiences in the cellar. She truly is a delight and I can’t wait for you to meet her.

Kayja Mann on a forklift at Tablas Creek

Who are you?

My name is Kayja. I graduated from Cal Poly SLO a year and a half ago. I have been trying a bunch of different jobs and living in various places ever since. I studied business in college. When COVID hit, my plans kind of changed, and I started to form an interest in wine.

Where did you grow up?

I grew up in Sebastopol, California, so definitely wine country.

Did you form an interest in wine while you were growing up in Sebastopol?

No, not at all. My parents don't drink wine that much. It was all around, but I didn't have much interest at all. My interest in wine started during quarantine when I took a spirituality in wine class at Cal Poly with a couple of my really good friends. The course was online, so we'd get a bottle of wine and go sit on the lawn for class. It provided us a platform to try a bunch of different wines, and we started paying attention to other varietals from different places. The course was really cool because it focused on the spirit of the wine, like if this wine was a location, what location would it be? It was a different way of thinking about wine.

How did that new love of wine lead you to Tablas Creek?

A friend studying enology was planning to do a wine harvest during the fall of 2020. With COVID happening, my plan to go abroad was no longer an option, so I asked her, "Can I do a wine harvest? Could anyone do that?" She said, "Yeah, just apply to a bunch of places." I did, and Tablas Creek was the one I wanted the most because of its regenerative and biodynamic practices. Neil [Collins] was nice enough to get back to me and let me know; sorry, we're all full. Then a couple of days later, he called again to let me know a spot opened up if I still wanted to join. I came out, met everyone, and thought, alright, this is sweet. I'm going to be a part of this group. And I quickly signed on for Harvest 2020.

Right, this is not your first harvest with Tablas Creek. Why did you decide to come back for a second round?

I had such an awesome experience last year. I came in with no background in wine and figured it out with the help of the team. It's such a comfortable environment to work in. Everyone's super supportive and gives you a lot of agency to figure things out on your own. They act as resources if you want to come and ask. That was huge. I really liked the work environment where it's like, take that project and run with it. After that great experience, I thought it'd be cool to come back and build on what I learned last year. Luckily, they welcomed me back.

Kayja Mann working the sorting table at Tablas Creek

Do you see a career in wine for yourself?

Last year, it was something fun and different. I honestly didn't know if I would come back because I'm still figuring out what I want to do. But now I am here again. So truthfully, I don't know, but this year I'm coming into it thinking, is this something that I could see myself continuing to do? Maybe I'll have an answer for you at the end of harvest.

How did you hear about Tablas Creek?

I was just trying to find wineries in the area. I looked up something super vague, like sustainable wineries or sustainability wineries in Paso, or maybe biodynamic or regenerative, something along those lines. An article popped up on Tablas Creek, so I went to the website and liked what I saw. I previously worked for Dr. Bronner's, a co-founder of the Regenerative Organic Alliance. I was excited to see another company pursuing that certification process and be here last year when the certification was officially released.

If a genie said you could be head winemaker anywhere in the world at any winery. What would you choose?

That's so tough. I want to say New Zealand, but I think that's just because I want to go there. I know the weather doesn't work for this, but if there was a winery in Steamboat Springs, CO, where I live now, I would love to be a winemaker there.

Best bottle of wine you ever had?

I've been into bubbles recently and really like the Pet Nat from Lone Madrone. But probably the most memorable bottle was a vin jaune from the Jura region. It was funky and floral and definitely stood out because it's just such a different taste.

What's next for you after this harvest?

I'm heading back to Steamboat Springs to hopefully be on ski patrol at the resort there.

Would you rather:

Cake or pie?

I'm going to go with cake. As long as it's not chocolate cake.

Breathe underwater or fly?

Fly, for sure.

New-world wine or old-world wine.

Both.

Be a winemaker or a viticulturist?

I don't know enough about what a viticulturist's day-to-day looks like, so I have to go with winemaker.

Kayja Mann in front of barrels at Tablas Creek


Planting Her Roots Where She Began: An Interview with Tasting Room Lead Elizabeth "Lizzie" Williams

By Ian Consoli

When sitting down with Tasting Room Lead Elizabeth Williams, there is an immediate feeling of contentedness. She has a warm personality that puts everyone around her at ease. We recognized this when she first started at Tablas Creek as she quickly grew into a full-time role and was recently promoted to lead. Lizzie's influence goes beyond the tasting room floor. She coordinates Monday tastings with local wineries, she started a Facebook group for the tasting room staff to improve our communication within the department, and she is bridging the gap between multiple departments by setting up educational outings with members of the vineyard and cellar. We are very fortunate to have her on the team.

In this interview, you will get to know Lizzie, from her time growing up in Templeton to her path to wine and more. Meet Elizabeth "Lizzie" Williams:

Who are you, and what do you do at Tablas Creek?

That's a really deep question! I'm Lizzie Williams, and I am a Tasting Room Lead. I run the check-in station, pour wine, and behind the scenes stuff. I also do most of the Virtual Tastings, which I really enjoy.

Lizzie Williams

Where did you grow up?

I grew up all over the Central Coast, but mainly in Templeton. My best memories are at my grandpa's dairy farm. There was a horse farm next to us, and I remember growing up hanging out with horses, going hunting, and playing in the riverbed.

Do you still go to the dairy farm?

My dad actually sold the property in 2018. The new owners turned it into a vineyard, and they are really nice to me. They'll give me tours every once in a while and show me how everything's changed.

Can you tell us a bit about your family?

It's big! I have eight brothers, one sister, six dogs. These days, I mainly consider my family to be my husband Christian, our dogs, and our landlord, Harold, who treats us like family.

When and how did you get into wine?

I worked at restaurants, and understanding wine helped me do better in that industry, so I started applying at wineries for a part-time job to learn more. I threw a couple of darts on the board and landed at Tablas. When I started, I knew absolutely nothing about wine. Still, I enjoyed working in an environment where I learned every day while hanging out with people on vacation. I totally switched gears from restaurants to wineries and haven't looked back.

And how did you end up working at Tablas Creek?

I was about to sign papers at another winery when I checked my spam box right before going in and realized that I had missed a message from Tablas. I called the other winery and apologized, saying I had to check out this additional opportunity before making any commitments. They asked who the other winery was, and when I told them Tablas, they just said, "good for you! That's a perfect opportunity." That made me feel really confident about exploring what Tablas had to offer.

What do you enjoy most about working at Tablas Creek?

The absolute most… I'd have to say the dogs! [Laughs] I also really enjoy how passionate everybody is about learning. The crew gets along really well, and I'm still learning, so all of it is really fun.

Lizzie Williams 2

What's your ultimate goal in the wine industry?

That's a tough one because I went in so blind that I didn't have any goals established when I started. I have found so many options that I'm open to that I just want to stick around and see where it takes me. I don't have a specific spot. I'm just enjoying the ride.

If a genie says you can work in any winery anywhere in the world, where would you pick and why?

Anywhere in the world, honestly, Creston, where I'm living now. Then I'd have a couple of other things to talk to the genie about.

What's the best bottle of wine you ever had?

I have two that are really memorable. After learning the history of Domaine de Beaucastel, I spent a good chunk on a Chateauneuf-du-Pape from 2015, and that's probably the best wine I've had. I was new in the industry, so I would like to revisit it, knowing what I know now because its complexity was a little over my head then. Secondly, the wine that really made me interested in learning about wine was Seven Oxen's Mourvèdre. That was the first wine that made me realize I wanted to know more about wine, so I'd say that was the most impactful.

If you were stuck on an island, what three things would you bring?

That's a tough one: my husband, my dogs, and tacos.

What do you like to do in your spare time?

I have been venturing into a few new hobbies. I like taking old clothes from the thrift store and making them into something I like better. I have a fascination with rocks and soil science, so I have this little rock collection. I also enjoy walking on the property hanging out with the dogs. I just like simple things.

What would you like to be famous for?

I wouldn't like to be famous. That sounds like a lot of anxiety! [Laughs] I just like simple, low-key things.

Would you rather:

Cake or pie? Ice cream cake

 Breathe underwater or fly? Breathe underwater.

 New world wine or old world? Old world.

Winemaker or a viticulturist? A hundred percent viticulturist.

What else do people need to know about Lizzie Williams?

Just that I like learning, and I'm happy to be at Tablas Creek.

Lizzie Williams 3


Shepherd 2.0: How Dane Jensen became Tablas Creek’s Shepherd

By Ian Consoli

When someone lists "Shepherd" on their business card, you are guaranteed one thing: this will be an interesting person. I've spoken with an abnormal amount of shepherds for a person in the 21st century. In every instance (OK, both instances) I find a common thread of commitment to the land and experimentation. What a strange concept. We have one of the oldest professions in the world, considered archaic if not dead in modern society, currently being held by some of the most innovative land managers at some of the most experimental farms in modern California. Their innovation is rooted in traditions lost to chemical applications, tractor super fleets, and manufactured fertilizers. One could argue that the ancient profession of a shepherd, with their understanding of the benefits of grazing, represents the most viable future of agriculture.

Given my excitement about the shepherd profession, I jumped at the opportunity to interview our newest shepherd at Tablas Creek. In the short time I have spent in conversation with him, I have been impressed. He has immense knowledge of grazing, a deep commitment to the land, and an understanding of how it all ties back to the health of the planet. I can't wait for you to meet him.

World, I would like to introduce you to Tablas Creek's new shepherd: Dane Jensen.

Dane Jensen's face

Please state your name and what you do here at Tablas Creek.

My name is Dane Jensen. I'm the shepherd at Tablas Creek.

 Tell us more about your family life.

My wife, Amy, also works locally in the wine industry. And I have two daughters that are three and six right now, Maebelle and Ottilie, but she goes by Potzey. We have several dogs, goats, and chickens on our little family farm. It's set up as a perfect little way to raise young children. That's been really fun.

What's the best wine you've ever had?

I had the 2019 Cotes de Tablas from Tablas Creek recently. That one really stands out.

Where did you grow up?

I grew up in San Diego, California.

Did you know many shepherds growing up in San Diego?

Zero. No shepherds, no sheep until I was 26 years old, and I'm 34 now.

What got you into Shepherding?

In college, I was exposed to farming by one of my best friends. He got me into hunting first, and the meat side of hunting fascinated me. That fascination slowly evolved into farming. Once I grasped on to holistic grazing management, I realized I was super passionate about it.

What was your first exposure to holistic farming?

I had this dream of raising all my own meat and cutting out the need for money. As I dug into the reality of making that happen, I realized it all came down to grass and started to pay more attention to the nature around me. I read tons of books on the topic until I worked up the courage to beg my wife to let us buy our first couple of sheep. With those two and my continued research, I just kind of taught myself.

Were you still in San Diego at that time?

No, I lived in Templeton. We were renting a 10-acre piece of property. I had some grass to play with and I actually started with goats. I had this aspiration with goats for a long time that they would be the answer, but they're tough to work with and don't like eating grass very much. I realized sheep and any grazing animal were the answer. I'm also pretty passionate about cattle but sheep, obviously, play a lot more important role in the vineyard.

What brought you to the Central Coast?

I knew I wanted to get into farming, and being in San Diego just wasn't working. I was working construction while managing a garden, a flock of chickens, anything I could on the little piece of property we had. I had an opportunity to come and visit the Central Coast one day and was hooked. I found an opportunity to work in the cellar at a local winery and jumped on it. During that time, I had little home projects going on with sheep and goats and a couple of cows. I've always had tons of chickens and a pretty big garden, trying to grow as much of my own food as I can for my family.

How did you end up at Tablas Creek?

When we had our first child, we decided it was best if I stayed home while my wife kept working. When it was time to go back to work, I started seeking jobs in agriculture. I started working at an olive ranch with sheep, giving me my first taste of real work in agriculture. From there, I got the ranch manager position at Rangeland wines. That was the bulk of my land management experience as far as grazing sheep and cattle. After a few years, I was offered the shepherd position here at Tablas Creek and took it.

How are you liking the job so far?

I'm loving it. Everybody's really nice. I have the creative freedom to try new things instead of sticking to one conventional view of getting the job done. We're able to experiment, try new things, and they really encourage us to be creative, which is awesome. It's just kind of a blessing.

Dane Jensen 3

What excites you most about what we're doing here at Tablas Creek?

The commitment to organic and biodynamic, and all these things that we genuinely believe in. We're not throwing these things to the wayside because they're time-consuming or because they're expensive, or because there's a lack of public interest. Everybody is willing to sacrifice little things and costs to stick with the original plan, the original dream. I've seen so many places start out organic and quickly give up because it seems like too much work. Not Tablas. Tablas has been doing the work for a long time before I got here, and they're going to be doing it for a long time into the future.

What are you most excited about in your new role?

I'm most excited about all the new projects that we can get into. If I really put my creative thoughts to paper, those thoughts will be encouraged. I've got a few things swirling around in my head that I've talked to Neil and Jordy about, and they're always excited to hear it. We're so open to outside-the-box thinking and being those outliers in agriculture, whether it's multi-species grazing, adding new ways of building soil or applying manure in different ways.

Could you share one of your new ideas?

Right now, we're working on our bio-char program. It's really a cool way to capture carbon out of the atmosphere and use it to the soil's benefit. Now we need a way to activate it with nitrogen. That's where my brain starts thinking about animal application. I want to build a chicken coop with a deep bedding of biochar where chickens can lay their manure, creating a nitrogen-rich layer with plenty of micro bacteria ready to be applied in the vineyard. I feel like animal impaction on the land is the quickest, healthiest way to build good organic topsoil.

Closing thoughts?

I think exciting things are going to happen. There are silly things that I would write down in a journal when I was first learning about holistic land management that I had forgotten about while working in conventional environments the past few years. Now, a lot of those ideas are coming back to the surface. Silly ideas from the past that everybody here is like, why wouldn't that work? You know? And, and if it doesn't, who cares? At least we tried. That's really encouraging for the future.

Dane Jensen 1


Gustavo's Garden: Benefits for Our Vineyard... and Our Team

By Ian Consoli

The first summer I worked at Tablas Creek, I was pleasantly surprised to find a constant stream of fresh fruits and vegetables appearing in the kitchen. It didn't take long to find out that the man delivering these treats was Gustavo Prieto. Gustavo has worked in our tasting room, vineyard, and cellar; you can learn about his many talents in an interview we published in 2017.

Another summer is here and, once again, fruits have started making their appearance in the lunchroom. Having enjoyed the fruits of his labor this long, I sat down with Gustavo to hear his philosophy on gardening, how it got started, how his work in the staff garden also benefits the vineyard, and what advice he has for home gardeners.

Gustavo standing in the garden

Please remind our audience where you grew up and how you came to be at Tablas Creek.

I was born and raised in Chile. I went to college at Cal poly San Luis Obispo. I earned a degree in fruit science, which brought me into agriculture. I went back to Chile after earning my degree and worked in produce imports and exports. I moved back to the central coast later and decided to switch careers, venturing into the wine business. A couple of years in, I started hearing about Tablas Creek. Pretty much all the roads lead to Tablas, you know? Every single person that I talked to said, just go to Tablas. So I came one day and tasted the wine, and that was it for me; I applied for a job and started in the tasting room. That was my beginning 14 years ago.

What is your role at Tablas Creek?

I run the biodynamic program at Tablas and keeping it moving forward. That's my primary responsibility, but I also work in the cellar during harvest and various projects in the vineyard. I'm in charge of all the fruit trees, watering, pruning, harvesting, et cetera. In the summer I plant a garden to be enjoyed by the employees.

And that is why we're here, to talk about that garden. Did you have a garden growing up?

Not at my house, but my grandparents'. Both of my grandparents were farmers in Chile. I remember seeing these beautiful, huge gardens, a couple of acres planted with everything from corn to strawberries, cherries, apples, peaches; you name it. Also, greens and summer stuff like squash and zucchinis. Their gardening actually fed a big family, so it was needed and provided fresh fruit and produce for a large number of people. That's the way things were done at the time. From since I can remember, I was working in the garden early in the morning, with the dew on the ground, getting my feet wet, and plucking the strawberries fresh from the plant. I think that planted the seed early on for me to decide to study agriculture.

Do similar crops grow here to Chile, are there some that grow better there than they do here and vice versa?

It's basically the same because we share the same climate due to being in similar latitudes. It is a Mediterranean climate like we have in California, so we can grow the same things here that they can grow there. We're pretty big in avocados, table grapes, and apples.

What do you have growing right now?

We have a lot of tomatoes, which is great, they look absolutely beautiful; lots of corn also. Corn and tomatoes are some of the main things that we grow here. We have different kinds of chili peppers, squash, zucchini, melons, watermelons, a little bit of basil, and pumpkins so that they will be ready for Halloween. Basically, summer crops, plants that do well with the soils and need a lot of heat.

Gustavo picking in the garden

Is there anything that grows particularly well?

From my experience, corn is beautiful every year. Tomatoes do fantastic. Zucchini grows well everywhere; that's not a secret. Squash is the same; they thrive in this dry heat. I planted garlic early this year, very beautiful garlic with nice big heads. I found onions do quite well in these soils. Last year was our first year planting them, and I was impressed by how well they dealt with the temperature. They kept growing through the summer, which they're not meant to, but they did well, and we enjoyed them throughout the season.

How much of the land is dedicated to growing crops?

A quarter-acre.

What do you do with all the crops you grow?

Everything is for the consumption of the employees at Tablas. We distribute everything when they're ready. We just harvested the last of the cherries, and most of the employees got a handful to take home. We'll bring some peaches next and maybe our first nectarines, but the whole idea is to share with everybody.

How does having a garden benefit the vines at Tablas Creek?

It helps bring more diversity to the farm. We're biodynamic, organic, regenerative, and the garden is another level to complement what we've already been doing. The fruit trees, for example, have been planted for many years now, olive trees, fruit trees, et cetera. It also creates a habitat. When corn blooms, the bees go crazy. Everything else blooms and attracts bees, beneficial insects, and different pollinators, bringing more and more diversity to the farm.

What advice do you have for aspiring gardeners to start?

Go for it. Be curious and try things. You will learn from others by asking questions, like what grows best in your area and potential issues. The resources are out there as well. You can get help from the local ag commissioner and farm advisors; all of those people will be glad to help you. Also, don't be intimidated by it. Some people say they don't have a green thumb, but it's like driving; you learn, you mess up a little bit initially, but stick with it, and you will get it.

Any closing thoughts?

Yes, my wife, Heidi Peterson, is a big inspiration for me. My first personal garden was here in California, and she was the one that inspired me to start. She has been gardening forever and shared her local knowledge with me. She really taught me a lot. Putting what I learned growing up in Chile with what Heidi had to offer has allowed me to run the garden here at Tablas Creek.

Gustavo smiling in the garden


From the Orchard to the Vineyard: Q & A with Assistant Tasting Room Manager Rumyn Purewal

By Ian Consoli

If you have been to our tasting room in the past four years, the chances you’ve met Rumyn. Rumyn (pronounced rum-in) Purewal has been with Tablas Creek since June of 2017, and at times it feels like we couldn’t run it without her. Her ability to adapt to whatever the team and the customer needs has been invaluable. Whether she’s asked to pour at the bar, spearhead a new seated flight experience, run the register, or greet guests at the check-in station, Rumyn has always been up to the task. So when an opening for the Assistant Tasting Room Manager position opened up, everyone knew she was the perfect fit. Of course, due to her humble nature, everyone knew but her.

In addition to managerial duties, she now makes the calls for the apparel and merchandising part of the tasting room. We are all excited to see how she contributes to the success of our team and your customer experience. On the heels of her promotion to Assistant Tasting Room Manager, I sat down with Rumyn to find out more about her.

Rumyn Purewal in the tasting room

Who are you?

I am Rumyn Purewal, the Assistant Tasting Room Manager at Tablas Creek.

Where did you grow up?

In Yuba City, California.

Tell us a bit about your family and growing up in Yuba City, California.

My grandpa immigrated from Punjab, India, and made enough money working the fields to purchase land. He planted a large peach orchard and worked hard to establish a successful harvesting company. Today, my dad and his brothers run the orchard and the company. I grew up there on my family’s peach farm just outside of Yuba City.

So how did you go from a peach farm to getting into wine?

I went to school at Cal Poly SLO. I studied agricultural business because it was a pretty broad major, and if I ever wanted to go home to the family farm, it would be directly applicable. I fell in love with the Central Coast and began looking for agriculture adventures in the area. I had interned a few years with Farm Credit West and decided I didn’t want to pursue accounting or finance. I also had the opportunity to study abroad in Australia and enjoyed my first experiences within a wine region, so I decided to apply to multiple wineries when I graduated. I interviewed with Tablas Creek, was intrigued by their story and how educational-based they were, and decided to accept a position in the tasting room.

What do you enjoy most about working at Tablas Creek?

I enjoy the people and my co-workers in this very family-oriented setting. I enjoy the farming practices and the opportunity to see the winery become the first in many things without wanting to be the only one, like spreading the cuttings and encouraging others to sign up for the ROC certification. We don’t hoard the knowledge; we want to make it available to everyone.

Rumyn Purewal at work

What is your ultimate goal in the wine industry?

To be determined [laughs]. I like how the wine industry has so much knowledge to absorb. From the way different vineyards farm the grapes, to vinification in the cellar, to all the varieties and regions, there’s just so much to learn. My goal is to keep absorbing that knowledge.

If a genie said you could work at a winery anywhere in the world, where would you pick?

Tablas Creek. Ah, I’m not too fond of this question. If I could go anywhere, I would go to New Zealand.

What’s the best bottle of wine you’ve ever had?

The one that stands out in my mind was a bottle I had at the tasting room of A Tribute to Grace in Los Alamos. The Hofer Vineyard Grenache was just bright, fun, and delicious.

If you were stuck on an island, what three things would you bring?

I would bring my mala (a bracelet my grandma gave me), pictures of my family, and my journal.

What do you like to do in your spare time?

I like to dance, adventure, and explore new cities and states.

For what would you like to be famous?

I don’t want to be famous. 0% of me wants to be famous!

Would you rather:

 Cake or Pie?

Neither. I want ice cream!

Breathe underwater or fly?

Fly

Drink, new world wine or old world wine?

Old world

Be a winemaker or a viticulturist?

Viticulturist

Rumyn Purewal near plants


Our Most Memorable Wines of 2020

One of the things I appreciate most about the team that I work with at Tablas Creek is the wide range of their interests and experiences. If you don't work at a winery, you might expect that those of us who do spend most of their time drinking their own wines, but in my experience, that's far from the case. Most people who find a career in wine do so because they find it fascinating, and that interest doesn't go away just because they've landed at a particular winery, even a winery that they love. And most people who work at wineries look at exploring other wines as an enjoyable form of continuing education.

This year, I asked our key people to share a wine that stuck with them from all the ones they'd tried in 2020. I wasn't sure what to expect, given the challenges that the year presented to all of us. Would it be the last wine that people enjoyed with friends before they learned the meaning of "social distancing"? A bottle that they enjoyed with a family unit? Something that reminded them of someone they lost? Some people couldn't find a wine that they wanted to remember, in a year they wanted to forget. And I get that. But there were plenty of reminders too that wine does serve to bring us together, and is still one of the best proxies for (and reminders of) travel that we have available to us. 

Here's everyone's submission, in their own words and only very lightly edited, in alphabetical order (except mine, which is at the end):

Janelle Bartholomew, Wine Club Assistant
I couldn’t choose just one memorable wine this year, so I included a couple that stuck out for me. As I’m writing this, I realize both of these wines stick out likely because it was my first time ever to enjoy these varietals – which makes anything just a bit more special. The first wine that stuck with me is Meyer-Fonne Vieilles Vignes Pinot Blanc 2018.  This wine hails from Alsace, a region that never seems to disappoint! Lovely white peach and honey resonate on the palate and lingers with a long elegant finish. My only qualm…. I wish I’d bought more!  The second wine that immediately comes to mind is the 2019 (Tablas Creek) Bourboulenc. I was lucky enough to secure myself a single bottle this year, and enjoyed it with Thanksgiving dinner.  What I loved most about the Bourboulenc was the texture of this wine, it has more body than I expected but still maintained a great amount of acidity that makes it quite lively.  When I first tasted it, I thought “if Roussanne and Grenache Blanc had a baby, this would be it!” Such a treat… and I can’t wait for next year’s release!

Charlie Chester, Senior Assistant Tasting Room Manager
Charlie DadMy most memorable wine of this year was just a few weeks ago. Saturday December 5th, the day before my fathers 80th birthday. My girlfriend Amber and I drove down to his house in Solvang, my sister and her husband, Matt drove up from Carpinteria and we cooked dinner for dad and his wife Diane.  It was bound to be a great time that deserved a special wine. My sister, Kacey, was in charge of the main dish. She grilled a pork rib roast and it was delicious.  I knew what was on the menu and I thought that the 2015 Esprit de Tablas would be nice with it so I got my hands on a magnum to compliment both the meal and the celebration. I think a magnum always boosts the level of celebration a bit and we were celebrating a monumental occasion and needed a bottle of size and quality to match.  I brought a gold marker to let everyone sign and wish the dad a happy birthday. It was truly a great time with great company!

As you can see (right) I also got dad our new Tablas Creek Patagonia windbreaker and my sister's husband is a firefighter in Santa Barbara and styled him out with an SBFD hat and t-shirt.

Austin Collins, Cellar Assistant
Much of 2020 is a blur. Part of me still feels like it's March but, as I stare at the flickering lights on our Christmas tree I know that's not true. Another reminder is the upcoming new year and, for the first time I think most of us are celebrating the end of a year, not just the promise of a new one. In retrospect, it's statistically true that most of us drank a bit more this year! But, much like the year, a lot of the wines opened blend together in my head. So, two that I can remember are the 2017 Garance from Chateau de Bois Brincon (100% Pineau d'Aunis). Insane white pepper on the nose and a lovely rustic mouth with bright purple fruits. Secondly, a 2018 Gruner Veltliner from Hum Hofer. While not the best Gruner in the world I had it with my wife on our first wedding anniversary at the lovely eatery Bell's in Los Alamos. It also comes in a unique package: a 1000 mL bright green bottle topped with a crown cap. Here's to a better year ahead! Cheers!

Neil Collins, Executive Winemaker
So many bottles have crossed our table through these trying times, it is hard to narrow it down. We opened a bottle of Ojai Vineyards Sans Soufre. On the table with a group of much more expensive wines, Sans Soufre was head and shoulders the wine of the night.

As is tradition we tasted many great wines at the harvest lunch table, for me one of the stand out wines was the Lone Madrone 2001 Il Toyon Nebbiolo. Christmas morning opening presents, fire in the grate a bottle of Albert Boxler Riesling from Brand, a stunning bottle. Lucky we are!

Ian Consoli, Media and Marketing
In SLO County in 2020 I think we had one week where we could eat in a restaurant. I’m exaggerating of course, but when the opportunity arose following previous shutdowns what restaurant do you think I chose to go to with my best wine drinking friends? Ember. Obviously. We took two bottles that both paired mind blowingly well with Chef Brian’s creations. A 2014 Chateau du Beaucastel Châteauneuf du Pape with a Duck Ragu and a 2016 Stephane Ogier Mon Village Côte-Rôtie with the filet. To be sitting inside a restaurant experiencing pairings that had me melting into my chair took me all the way back to 2019.

Darren Delmore, National Sales Manager
Love Potion My white wine of the year is Tablas Creek's 2014 Esprit de Tablas Blanc. It's not quite a tradition yet, but this will be a third Christmas Eve that I make Daniel Boulud's Onion Soup and follow his recommended pairing of Roussanne. When you taste the dense, slick, rooty, herbed broth and melted gruyere and salty crouton mixed in, you see why a low acid and equally rich viscous white like the Esprit Blanc is the ideal companion. 2014 was such a powerful vintage for Roussanne that I'm saving a couple bottles for the ten year mark. 

My red wine of the year is The Other Right 2019 "Love Potion" Shiraz McLaren Vale Australia. Sulfite free Shiraz (the label says it's "Shiraz Juice") from a coastal site in a warm, drought affected vintage. The alcohol is moderate and the wine is full of power and energy - truly living wine. The whole clusters are fully integrated, likely aged in an old puncheon, and made with nearly zero electricity. I learned of the winemakers Alex and Galit on the excellent podcast Real Wine People out of Australia (very much worth a binge listening). Alex is a wine scientist at the Australian Wine Research Institute, and is jokingly the only wine scientist in the world to make natural wine. Plus who doesn't need a little Love Potion in a year like 2020?

Chelsea Franchi, Senior Assistant Winemaker
Cruise at Tempier

Most years, the most memorable wine for me is the bottle that has been opened to mark a special occasion, whatever that may be.  Granted, for special occasions, we typically pull out something that’s special to us! Domaine Tempier has been the go-to for my husband and me for the decade we’ve been married.  Back in 2013 (photo above) we had the excellent fortune to go on one of the Tablas Creek cruises. One of the days on the cruise, we spent an afternoon visiting the domaine and fell even deeper in love with them. Many an anniversary has been marked with a bottle of red (or sometimes rosé!) from this winery. 

Trevor with BohdiAugust of this year, we welcomed the arrival of our daughter, Bohdi, which meant I spent a good deal of this year abstaining. The night we brought Bo home, my mom came over to cook us dinner and then left us to enjoy our first meal at home as a newly minted family of three (amazing, right?!).  Since my mom made some ridiculously beautiful rib eyes, it was only fitting that we open a bottle of red that could stand up to them.  We had a bottle of Pour Lulu (Lulu is the matriarch of Domaine Tempier, who passed away this October at 102) in our stacks and it was decided that a bottle that was made in homage to a strong and beloved woman was the perfect way to honor the arrival of our new strong, beloved little girl.  It needed a few hours of decanting, but when those tight, muscular wings started to open up, it was an utter delight and a perfect accompaniment (right) to one of the most exciting nights of our lives.

Barbara Haas, Co-Founder and Partner
I had a fun experience the other day with a wine I hadn’t tasted in at least two years. I had prepared a nice braised chicken (with onions, garlic, herbs, and tomatoes), and I went downstairs to look for an appropriate wine. My guests were two old friends who refused to give me any guidance – even as to white or red. That was MY job, they said. They have had many bottles of Tablas here, particularly over this past year, so I wanted to offer them something different. But it didn’t seem fair to submit an old Burgundy to the acidity of the tomatoes in the dish. As I was scanning the wine rack, I noticed a 2016 Julienas. Most Beaujolais should be drunk young, I know, but this was a “cru” and so I hoped it was still in good form.

It was lovely! Clean and pure and very Beaujolais, and so different from our Rhone-style wines. The very specific and unique taste reminded me how fun it is to vary the wines one drinks, and how silly not to when one has the chance. The experience is like trying different kinds of foods, or listening to different styles of music. It wakes the senses, which in turn wakes the brain, and gives delight.

I vow to add more variety to my wine-drinking in 2021. I always have the comfort of knowing I have a good selection of Tablas wines, and I believe that tasting the other wines in the cellar will give me a deeper appreciation of what we make and how it fits in with its colleagues.

Pam Horton, Assistant Controller
There are two wines that come to mind when I think about 2020. First, is the Tablas Creek Vineyard 2019 Bourboulenc. I have to say that I was intrigued by the name as I had never heard of this grape before. What a wonderful wine! I know that I wasn’t the only one who loved it, because it was sold out in no time. I will be looking forward to the next release. My second favorite wine is from another Paso Robles winery, Tackitt Family Vineyard’s 2018 Willie Pete White. It is a really nice light Sauvignon Blanc which was wonderful to drink during the summer. Tackitt has two lines of wine, their Tackitt Family Vineyard and their EOD Cellars. Willie Pete White is part of the EOD Cellars line and all of the proceeds from the wine sold are donated to the EOD Warrior Foundation. So for me it’s a win-win as I’m purchasing a wine I love and also supporting a great cause.

Ray King, Tasting Room
I have a few wines that stood out and provided fun relief in 2020.

All of the wines I picked were all a part of a meal, or in preparation for a meal. I truly love when great wines come together with great cuisine.

1) 2016 Domaine de La Pirolette, Saint Amour, Le Carjot. This Gamay noir I picked up while in France in 2019 and it was delicious . I served this with Ratatouille Gratin and grilled tri-tip in my backyard.

2) Hot summer evenings, while grilling, I would enjoy a slightly chilled 2018 Tablas Creek Counoise. While eating the dinner I grilled, usually a Ribeye served with Humboldt Fog cheese on top, I would enjoy the 2017 Tablas Creek Tannat. This combo made for great hot summer evenings.

3) Hot summer days, enjoying a cocktail in the afternoon. Aperol Spritz made with 2016 Caudrina Romano Dogliotti “La Selvatica”. This sparkling Asti is sweet and only 7% alcohol. This wine brought a nice, and new, twist on a classic summer cocktail. 

4) 2018 Tablas Creek Marsanne. I drank this wine and used it in the cooking of my Grilled Chicken, Red Bell Pepper, Fettuccine Alfredo. The Marsanne added a nice kick of acid to this lovely, and rich, dish.

Misty Lies, Tasting Room Team Lead
Aussie afternoonWhen it comes down to picking my favorite bottle of wine for the year it will actually be a toss up for three bottles all shared between friends at an afternoon bbq. Before the world went crazy we had the pleasure of traveling to Melbourne Australia to visit  a friend I hadn’t seen in 33 years and new ones that were met along the way because of him. We had a great bbq one afternoon and did some sharing of wines. I brought down a bottle of our 2010 Tannat that went up against a 2001 Howard Park Cabernet Sauvignon as well as a 2015 Penfolds Bin 389 Cabernet Shiraz. All three were fun wines and everyone was happy to finally try the Tannat I have been telling them about for a few years now. During the year with all the ups and downs, I have come back to this afternoon and appreciated every minute of that day. Wines have a way of making meals a little bit more special and as always are best shared around a table of good friends.

John Morris, Tasting Room Manager
My favorite wine of 2020?  I haven’t enjoyed it yet, but I’ll let you know on New Year’s Eve! I can’t let it go unmentioned that I’ve had the unique opportunity to taste the singular, spectacular 2017 Esprit de Tablas Blanc most days this year.  This wine has gotten wide and much-deserved praise, and special attention in our blog published recently. It really is a knockout. And the 2017 Esprit de Tablas (red) is pretty special in its own right, perhaps my favorite vintage yet.  We’re super lucky to taste these wines on a regular basis. But as for my yet-to-be most delicious wine of 2020, I plan to head down to 15C in Templeton and ask for the best Champagne under $100, pop it 30 seconds after I walk in the door, raise a toast, and say good-bye to this most difficult year. Here’s to 2021!

Rumyn Purewal, Tasting Room Team Lead
It is hard to believe that this year started out like many others. And it started with my favorite wine of the year. I went to dinner with my fellow pals, also Tablas Creek family, Leslie and Ian, at local eatery Heirloom. We got the food to go and had a picnic in the Adelaide with one of those pairings that takes you to a magical place. With all locally grown and sourced food prepared by amazing people and chefs we paired the meal with a Portuguese wine recommended by Darren Delmore, a Humus Vinho Regional Lisboa. A natural wine made with indigenous Portuguese grapes. It was an incredible experience that stuck with me throughout the year. I hope everyone has a happy and healthy New Years. Cheers! 

Troy Tucker, Tasting Room
Troy bottles of the yearSo I have 3 wines that stood out to me this year the most.

The first was the 2017 Thacher Cinsaut. A very unique and balanced wine full of character! A nerdy wine to say the least.

The second was the 2017 La Encantada Pinot Noir from Decroux/TH Estate. The vineyard really really makes this wine. Very expressive of terroir and captures the delicacy and complexity of Pinot Noir. I could go on and on about this wine!

And third is none other than the 2012 Esprit de Tablas Rouge (pictured right). Not to toot our own horns too much but, wow! So soft, so powerful, so many layers of clean vigorous personality. After 40 minutes in a decanter, it opened and gave one of the cleanest softest drinking wines I've had from Paso in a while! Paired amazing with the ribeye from McPhee's too!

Me
My mom is building a new house. As a part of that construction, earlier this summer we had to move a wine fridge that was inconveniently positioned in her garage right where a door needed to be cut. So, Meghan, the boys and I spent a few hours one afternoon in June emptying that wine fridge, moving the wines that were there into different storage, and identifying some bottles that were ready to open. One that I "rescued" was a bottle made by Jacques d'Angerville, the Burgundy proprietor who was my dad's closest friend in the region that made his reputation as an importer.

The wines from Domaine Marquis d'Angerville always speak to the elegant side of Pinot Noir. The bottle we opened was a Volnay Caillerets from 1979, reputed as a good but not great vintage, but the wine was sublime, with minerality and tension, crunchy red fruit even at age 40+, and the lovely loamy earth character I find so distinctive in mature Burgundy. It turned the meal of a simple roast chicken into one of the highlights of our dining year. In a year marked by losses and absences, I felt my dad's presence strongly that night. Wines have the ability to preserve a conjunction of place, time, and people. The Volnay evoked all that, while also being a testament to my dad's vision and foresight, and a lasting legacy to Jacques's genius, nearly two decades after his death. 

Roast Chicken and Volnay

A few concluding thoughts:
As you might expect, this was an eclectic list. Some wines are Tablas Creek, but most are not. Many were older, which says that for all the challenges of storing and being patient with wines, the rewards can be marvelous. But the thing that stood out most for me was the extent to which wines help mark and commemorate milestones our lives, or give regular moments additional depth and meaning. I have high hopes for 2021. May your food and wine experiences be memorable, and may we all find more to celebrate next year.


What We're Drinking with Thanksgiving 2020

I am, in normal times, a big fan of Thanksgiving. It's a holiday that brings extended family together for a day of cooking, eating, and reflecting on what we're grateful for. Of course, 2020 is not a normal year. This year, family gatherings will (really should!) be smaller. If you're not traveling to help curb the spread of Covid, thank you. It's a sacrifice. Traditions are important markers in our lives, and choosing to break a tradition that is meaningful is hard. But it's also essential this year, with case rates already surging around the country and a vaccine coming in the not-too-distant future. We've made it most of the way through this marathon. Let's not stumble on the home stretch.

Because of the smaller gatherings, some of the traditional Thanksgiving meals are likely to be less common. What's a family of four going to do with a turkey? In some ways, that is likely to make pairing easier. 2020 Thanksgiving meals are likely to be less sprawling, with only a few side dishes rather than the near-dozen I know we've had in recent years. And really, no wine goes particularly well with sweet potato casserole or brussels sprouts. But if arriving at a perfect pairing isn't a realistic goal in even a normal Thanksgiving, it's definitely not the point in 2020. I loved Dave McIntyre's Thanksgiving column in the Washington Post that suggested this year you open a wine that had meaning not because of what it tasted like, or what you spent on it, but because of a memory you have about how it came to you. That's also a good reminder not to be too precious about the pairing. Open a range of wines. Expect each of them to sing with a dish or two, coexist peacefully enough with another, and maybe clash with something. That can be fun, and instructive. Don't feel bad about having wine leftovers, along with your food. You'll likely learn something, and have fun along the way. And if you're still stressing after reading all these recommendations, I refer you to the 2016 piece on W. Blake Gray's blog where he set up a simple 5-question quiz to answer the question "is this wine good for Thanksgiving". I'm sure I haven't gone through every possible combination, but I've never gotten any answer other than "yes".

OK, now that I've told you any choice is perfectly fine, it's only fair that I acknowledge my own preferences. After all, there are wines that I tend to steer clear of, like wines that are powerfully tannic (which tend to come off even more so when they're paired with some of the sweeter Thanksgiving dishes), and wines that are high in alcohol (which tend to be fatiguing by the end of what is often a marathon of eating and drinking). But that still leaves you plenty of options. With a traditional turkey dinner, I tend to steer people toward richer whites and rosés, and fruitier reds relatively light in oak and tannin. Plenty of Tablas Creek wines fit these broad criteria, so if you want to stay in the family, you could try anything from Marsanne and Esprit Blanc to Dianthus Rosé to Counoise or Cotes de Tablas. Richer red meat preparations open up a world of Mourvedre-based reds young or old, from Esprit de Tablas to Panoplie to En Gobelet, which just (say it out loud) sounds like something you should be drinking at this time of year.  

But I'm just one person. As I've done the last several years, I reached out to our team to ask them what they were planning on drinking this year. Their responses are below, in their own words, in alphabetical order.

Roast Chicken with Volnay

Janelle Bartholomew, Wine Club Assistant
As we approach Thanksgiving this year, I am reminded how fortunate my family is to be able to share this day together. As many people across the globe have endured such hardship in 2020, my gratitude for a healthy family is immense. People are spending this holiday season quarantined, and possibly without loved ones by their side. If anyone reading this has endured hardship this year, my thoughts and heart are with you all. On our table for the very first time I get to enjoy my rare (and only) bottle of Tablas Creek Bourboulenc!  When I tasted the wine for the first time last spring I thought it would be great for Thanksgiving. In addition to the Bourboulenc, I decided on a Domaine de la Voûte des Crozes Côte de Brouilly, Beaujolais. Whether you are enjoying the holiday surrounded by family, or laughing with family via Zoom, I hope everyone has a happy Thanksgiving.

Charlie Chester, Senior Assistant Tasting Room Manager
In these weird times my Thanksgiving day plans have been up in the air. I am pretty sure Brandon and I are traveling down to Carpinteria to spend time with my sister and my 9 and 11 year old nephews. It should be a good time watching the kids play.  We most likely will not go through too much wine because it will be just my sister and I drinking because my brother in law will be working at the fire station and my dad has opted out due to COVID and will be playing it safe with his wife and her 95 year old mother. I am thinking of bringing two bottles, 2012 Esprit Blanc, my favorite vintage of this wine. I remember Roussanne shining through with its wonderful honey characteristics.  And just to balance things out I will bring a 2016 TCV Grenache another one of my recent favorites.

COVID sucks and family gatherings are not what they used to be.  Don't get me wrong, a mellow Turkey Day is fine with me and seeing my four and a half year old son bonding with/tormenting his older cousins is something I am looking forward to indeed.

Austin Collins, Cellar Assistant
Due to the "complexities" of this year the holidays bear a somewhat hollow feeling. Nonetheless, the drinking must continue. Original travel plans have been cancelled and backcountry maps have been unfolded. For this year, Thanksgiving will be spent in the woods. Exact locations are not specific but, the beverages need be. Lugging 750 mL glass bottles for miles and miles on your back is not really ideal. Thus, I am opting for the canned wine option this year. I will be bringing a selection of canned wines including but not limited to, a HYKIT Wines 4-pack, that should be sufficient for the adventure. But, once the trek is complete and the bags unpacked yet again there is one wine that must always make an appearance at Thanksgiving, a final stamp of completion. One, or maybe two, magnums of Domaine Dupeuble Beaujolais Nouveau. Happy Thanksgiving!!!

Neil Collins, Executive Winemaker
Well as always there will be a healthy supply of Bristols Cider on hand. I think we will begin with some Lone Madrone Pet Nat of Chenin Blanc. Moving into a rosé from Gros Noré, a Fixin Burgundy from Domaine Mongeard-Mugneret, and of course a magnum of 2015 Esprit De Tablas!! I opened a bottle this week to try and it was singing!!! Maybe a Warre's Otima around the fire at days end. Happy Thanksgiving all, be safe and be thankful.

Ian Consoli, Media and Marketing
This year my family will be having a bottle of the 2017 Esprit de Tablas Blanc with our Thanksgiving meal. It has been tasting phenomenal in the tasting room of late and I can fully imagine it melting into a forkful of turkey dipped in mashed potatoes and Mama's gravy. I'm still up in the air about a red. I drank through my supply of Counoise (a turkey day go-to) so looking at possibly a Thacher Cinsault to take its place.

Darren Delmore, National Sales Manager
Over the past couple years I've developed a slight interest in natural wines - meaning wines that are grown organically and receive no added yeast, acid, fining, filtration and often no sulfites. Finding one that didn't look like a hazy IPA or wasn't capable of removing toenail polish put me off in the beginning, but the best producers around the globe are now taking pride in producing cleaner, faultless versions. I curbside picked-up a bottle of Matassa 2019 Cuvee Romanissa Rouge from Domaine LA, made by natural wine god Tom Lubbe in the Cotes Catalanes zone of southern France. It's a light-colored blend of Carignane and Lledoner Pelut, an obscure grape that loosely translates as ‘hairy Grenache’. Maybe Neil and the boys will have to dust off the grafting station to bring that furry varietal into the Tablas mix! 

Chelsea Franchi, Senior Assistant Winemaker
I always love Thanksgiving; spending time with family to take pause and reflect on the gifts in our lives, but this year, my gratitude is too immense to do anything but let it wash over me.  I’ll be spending the holiday kissing the ten tiny fingers and ten tiny toes of our new baby girl and trying to understand how I could have ever become so fortunate. 

I usually try to open bottles from other wineries during the holidays, but this year, it’s important to me to drink Tablas Creek.  Not only to feel a little closer to all the wonderful  coworkers I’ve been missing during maternity leave and the crazy whirlwind that has been COVID, but also to appreciate how lucky I am to work for such an upstanding organization that takes care of its people and its community. We’ll be foregoing the turkey this year in favor of prime rib, and will be opening a bottle of 2007 Panoplie that we’ve been patiently waiting to open.  What better time than 2020 to open the good stuff you’ve been holding onto?!  

Eddie Garcia, Logistics
In our household, I have people who enjoy great wine. And all though this year has been what it has been, Thanksgiving is going to be a time where we all can sit at the table and toast to what we have going on in our lives. Health and family. And to be honest, I’m ready to enjoy this time together. I have a couple bottles that I have set aside for dinner that night including a 2015 “Chapter One” Napa Valley Cabernet from Ernest Hemingway Vineyards.  And a 2016 Brecon Feral Underclass. Both are no doubt not going to disappoint! Have a happy, healthy, and safe Thanksgiving!

Jody Gomes, Accounts Payable & Compliance
For my small family of four, Thanksgiving 2020 isn’t looking too different than in previous years. My parents, my fiancée, and I will spend all day in the kitchen cooking up a lavish meal which will be consumed in roughly 30 minutes. The highlight of the meal will of course be the wine selections. Since 2020 has been a rough year for everyone, why not open up some bottles we have stashed away. While the turkey is browning in the oven my Dad and Fiancée will have their regular Tanqueray on the rocks with olives while my Mom and I will open a bottle of 2012 Domaine Carneros Le Reve, my personal favorite sparkling from California. As a rule of thumb, sticking to a lighter and low alcohol wine usually pairs best with the heavy dinner courses. The Counoise from Tablas Creek has been a staple on my table for the last several years. The notes of bright fruit and subtle spices make for a delightful medium bodied wine that pairs perfectly with every dish on the table. Historically, one bottle of wine is never enough, we will also open a bottle of 2017 Pinot Noir from Odonata Wines. One bottle in particular I am anxiously looking forward to opening will be served after dinner where I can relax and appreciate each sip. This 2008 Petit Verdot from Geddes Wines in McLaren Vale, South Australia, was gifted to me by the Winemaker/Owner during a visit to their cellar door several years ago with my now Fiancée. It was a special trip filled with lots of wonderful memories, it is only fitting I share those memories and wine with my family during a year that has lacked memories.

I am looking forward to spending time with my small family, sharing stories and laughter. I hope everyone has a great Thanksgiving holiday filled with good times and even better wine! Cheers!

Barbara Haas, Founder
Rebecca will go down to the cellar and choose an "oldie-goldie" Burgundy for the dinner, and we will hopefully have a Dianthus for aperitif and add a nice Tablas white to the Thanksgiving table to bridge the gap between roaster chicken with chestnut stuffing and cranberry jelly and Brussels sprouts and potato and celery root puree. We might open a sweet wine with dessert when we decide on what we're having. This is not the most obsessive, buttoned-up Thanksgiving dinner ever.

Ray King, Tasting Room
I’m planning on bringing the Patelin Rosé, Cotes rouge, Cotes Blanc, Esprit rouge and Esprit Blanc for my family’s outdoor Thanksgiving celebration. Cheers, Ray

Monica O'Connor, Direct Sales Manager
Well, I was very excited looking forward to opening my 2009 Nuits-St-Georges “Les Plateaux”, which I’ve been saving for a special occasion such as what this Thanksgiving might have been.

But alas, there will be no gathering as planned, so I’ll be opening a Gruet Brut (375ml) and toast over Zoom with far-flung with friends and family on the east coast. After which I’ll be curling up with my new book, A Promised Land. Happy Thanksgiving everyone!

Gustavo Prieto, Cellar, Vineyard, and Tasting Room
Well, this Thanksgiving is going to be different, less people at the table, eating outside. And for the wines, we’ll start with something fresh, a cremant de Loire, Amirault NV, followed by one of my favorite wines, the Esprit de Tablas Blanc. The vintage? I haven’t decided. For its richness and texture it can take on almost any food, especially for thanksgiving with the mix of flavors. And for the red I’m thinking a bottle of Counoise 2017, with its bright fruit, good acidity and medium body it’s definitely a wine that can complement many foods. Happy Thanksgiving!

Amanda Weaver, Cellar Assistant
Usually I have 3 to 4 bottles in my bag when I show up to Thanksgiving dinner, ready to share with relatives and friends alike, but this year with our gathering being so small I think 3 to 4 bottles might be a tad too ambitious. So instead I think I will pare it down to 2 bottles, a white and a red. For the white I tend to gravitate toward something bright and zippy to get the palate refreshed and ready for the onslaught of gravy covered mashed potatoes, stuffing, and nut loaf (I should probably mention our meal will be Vegan, hence, nut loaf). In keeping with that idea, 2018 Domaine Hippolyte Reverdy Sancerre will be joining the festivities. I came across this producer while in Sancerre, a quiet vineyard tucked into one of the many side roads of the village. Luckily, Julie Guiard was hanging about when we arrived and took us through the entire story of her family’s vineyard and how she herself was now taking the reins and hoping to leave her mark on this new generation of wines. Needless to say, I got out of there with half a case of her wines! And lucky for you, Kermit Lynch is an importer for Domaine Hippolyte Reverdy so you don’t just have to take my word, you can get out there and enjoy it yourself! Okay, onto the red! For reds I have to go with another favorite of mine, 2016 A Tribute to Grace Shake Ridge Ranch Grenache. Honestly, any Grenache from Angela Osborne would be a stunning addition to good food and good company, but this specific bottle sticks out to me for its complexity. Her wines have a lovely softness without being a pushover, they stand their ground while still invite you to explore deeper. I highly recommend visiting her tasting room in Los Alamos to really wrap your head around how cool these wines are!

And with that I leave you to ponder your own wine pairings and what you are most excited about and thankful for this season! Cheers!

Lizzy Williams, Tasting Room
This year I'm spending Thanksgiving with my husband and five dogs, hiking on the 90 acres we live on. We will have a picnic, hopefully with most of the traditional Thanksgiving sides. When it comes to opening a drink, I have a bottle of aged Esprit Rouge and a couple of '18 Cotes Blanc; however, I couldn't justify opening my favorite wines on a hike. We will be having the Castoro Zinfandel and Merlot grape juice. The nice wine will be saved for the next chance I have to share with friends.

And as for me...
Typically, my choice is to open the largest bottle I have to hand at Thanksgiving gatherings. There's usually a story behind a big bottle, and the randomness of "just open it" adds a certain amount of pleasurable discovery to the gathering, as well as the festivity that large bottles bring. But with just three adults, that doesn't seem like a great idea. So, I'll try to follow Dave McIntyre's advice and pick wines that make me want to remember 2020. Maybe the 2019 Bourboulenc to start, helping celebrate that 2020 was the year we got a harvest off all the 14 grapes of the Beaucastel Chateauneuf-du-Pape collection for the first time. Plus, with its bright acids and nutty flavors, it seems like a great match for the capon we're cooking in lieu of a turkey.

As for reds, I'm leaning toward bookends both inspired by the California Wine Institute's Behind the Wines series I had the pleasure of being a part of twice this year, early on with Bob Lindquist and then in the finale with Morgan Twain Peterson. I think I'll open a bottle of Bob's Lindquist Family Wines Grenache, all bright fruit and translucent elegance, and a bottle of one of Morgan's Bedrock Heritage Vineyard blends. Mostly Zinfandel, but (as I learned in the lead-up to our session) with grapes as diverse as Mataro, Grenache, Carignane, and even Vaccarese in the blend, it seems like an appropriately American combination for this quintessentially American holiday. Plus, it's full of character, spicy and fruity, earthy and intriguing without being heavy-handed in any way.

It feels right, in the uncertainty and challenges of 2020, to celebrate the community of American wine. As Bob and Morgan demonstrate in their own ways, there is inspiring work being done in American wine on many fronts. We're fortunate to still have Bob, one of the founders of the Rhone Rangers movement we inhabit, making wines that are as soulful and expressive as anything he's ever done. And we're fortunate to have Morgan diving into the heritage vineyards that helped establish California wine, sharing what he's learning, and using that to make quintessentially American wines of balance and character. I am thankful for this community I get to be a part of and, in a weird way, for the opportunities we've had because of 2020 to interact in new ways with the inspiring people in my own sphere, and with new fans around the country and world. It's a privilege to be a part of such a rich tradition, and to help shape its future.

Wherever you are, we wish you a happy, healthy Thanksgiving, and that you are able to find things to celebrate.


Creating a Wine Tasting Show: The Story behind Chelsea and the Shepherd

By Ian Consoli

If you follow only our blog and not our other social media channels, it’s possible that you don’t yet know Chelsea and the Shepherd. Or at least, you might know Chelsea, or the Shepherd, but not Chelsea and the Shepherd. If that’s the case, please allow me to introduce you. Blog readers, meet our YouTube series in which our Senior Assistant Winemaker Chelsea Franchi and our Shepherd Nathan Stuart walk you through the wines in Tablas Creek Vineyard’s most recently released VINsider wine club shipment. YouTube series, meet our readers.

For many, the series has become a favorite. Some gravitate toward Chelsea’s incisive observations (and next level vocabulary). Others identify with Nathan, as he brings the wine tasting process down to Earth.

As we prepare for the release of Chelsea and the Shepherd Season 2 I thought it would be fun to share how it came to be created. It’s a story that begins with two guys with just enough time on their hands to be creative and a desire to make the wine tasting process less intimidating and more fun.

Chelsea and Nathan Main Thumbnail

Shepherd Nathan Stuart came to Tablas Creek with an eclectic resume and a remarkable collection of talents. Shepherd. Cellar hand. Trained vineyard guy. Cameraman. Drone operator. Video editor. In early 2019, when I moved into my marketing role here at Tablas Creek, he had already produced two amazing videos sharing Tablas Creek’s story: the Esprit de Tablas Story and the People behind Patelin de Tablas. We were fortunate enough to share an office. Day one Nathan looks at me with an eager smile under an impressively giant mustache and says, “Oh we’re doing marketing together now? This is going to be fun.”

Fun it certainly has been. To his technical talent Nathan adds a creative mind, openness to discussion, and an inability to turn off his imagination. He also, it turns out, is just as good in front of the camera as he is behind it. The net result? I’ve been living in a think tank for most of the last two years.

Fast forward to a vertical tasting of Panoplie in July of 2019. I sat in awe as I first got to bear witness to Senior Assistant Winemaker Chelsea Franchi’s descriptors and vocabulary. After scurrying back to the think tank and mentioning it to Nathan, the idea of capturing her ability to paint pictures with her words was born.

Fast forward again, to November 2019, just after a harvest in which I see the value of Nathan’s periodic forays into cellar life, how he makes the rest of the team laugh, how his ability to work hard but not seriously makes the whole team better, and it clicks, “a wine tasting show with a winemaker and the shepherd!” Chelsea absolutely loves the idea. The valve on the think tank opens up, the ideas pour out like some freshly fermented Grenache, and Chelsea and the Shepherd is born.

Our challenge: even in a non-Covid year, we ask a lot of our members if they want to learn about the wines we send to them. We host a pickup party each spring and fall, and it’s a testament to their dedication that so many of them make the trip each time, but still, it’s an experience that the 90+% of our members who don’t join us can’t share. How to bring this experience to members, wherever they live? Technology! Our idea: A YouTube video to walk wine club members through their newest six-bottle shipment. Give great information, but don’t assume too much knowledge. We know that people can join us at any point in their wine journey, so it’s essential that we be approachable for newcomers. By combining Chelsea’s wine knowledge and vocabulary with Nathan’s everyman relatability, it seemed like we had a good balance.

The first take: February, 2020. Nathan prepares his camera for a six-wine, single-day shoot. Un-planned, un-rehearsed, they sit down for a full 8-hour workday, a testament to Nathan’s boundless energy and Chelsea’s patience and inherent parenting skills. They piece together what will ultimately become the first episode of Chelsea and the Shepherd. For Nathan, that 8-hour film day is just the beginning as he takes many more to turn those hours of footage into a five-minute video.

Covid’s impact: The original launch date of the Chelsea and the Shepherd video was March 24th 2020. We’d prepared a couple of teaser videos that we pushed back because mid-March felt so scary. But as we settled into a “new normal” of lockdowns, social distancing, and stay-at-home orders we began to recognize that this video was a potentially powerful way for us to connect our fans and our wines with the tasting room closed. Turning it into a series seemed only appropriate. Nathan utilized the extra footage, compiled individual videos for each wine, and our YouTube video became a YouTube series.

Had Covid-19 not hit, it’s hard to know whether or not we would have felt compelled to turn it into a full series. We’re glad we did, and plan to continue to release new seasons with every wine club shipment, giving you insights that, in the past, were only available if you visited.

And now: Enjoy Season Two, Episode One of Chelsea and the Shepherd on our YouTube Channel! While you’re there, consider subscribing and following along.

So did we reach our goal of appealing to all of our audiences? I’d love to hear from you in the comments below.


A Wine-Themed Pandemic Reading List

By Ian Consoli

Part of my role as the marketing coordinator for Tablas Creek is to stay connected with people in every department. With the recent stay-at-home order and our transition to working from home, I am missing that role and the conversations that come with it.

As I thought back through those conversations I recalled a common thread: a whole heck-of-a-lot of us love to read.  Whether it’s the latest book that we’ve picked up, a recent article, or a blog, if you’re a reader you’ll understand how exciting it is to say, “I’m reading so-and-so right now,” and inevitably someone in the room says, “I’ve read that book, it’s amazing!”

With that in mind, I reached out to our team to gather a wine-themed reading list. It seems like the whole Tablas Creek community could use a good book or seven right now, to complement the binging of Netflix and the rehearsing of TikTok dances (don’t ask) we're all doing. And maybe by the next time you visit us in our tasting room, after this whole thing is over, you’ll bring up the wine book you’re reading and the person on the other side of the bar will say, “Hey, I’ve read that book. It’s amazing!”

Enjoy the recommendations from the members of our Tablas Team in alphabetical order, in their own words. Anything look familiar? We’d love to hear your thoughts. Something missing on this list? Please share it with us in the comments.

Tablas Creek Bookshelf

Neil Collins, Winemaker

First book that comes to mind is Adventures on the Wine Route by Kermit Lynch, I read this book very early in my career and found it very inspiring in fact I still do.

The other book that I would recommend is Devil in the Kitchen by Chef Marco Pierre White. Although this is actually not a wine book rather a book by a chef, I find the lengths to which he went in pursuit of perfection very inspiring. He is also out of crazy!

Sandi Crewe, Wine Educator:

He said Beer She said Wine by Marnie Old and Sam Calagione

It is about “beverage options from more than one angle.” Sam is a brewer and owner of Dogfish Head (which sold to Boston Beer Company last year). Marnie is a sommelier, author and wine educator.

My son and I became seriously interested in the beer and wine worlds at about the same time. As he became a professional brewer and more passionate about beer, it made me cognizant of the similarities with wine. I wanted to share his passion and the book helped me to better speak his new language. On the other hand, he attended a few of my wine classes. Now we share beer and wine tastings whenever we can find the time. I particularly enjoyed the beer and wine food pairing information presented.

I recommend the book because it is a great source for beer and wine lovers alike. It gives very basic information on flavors and styles of beer and wine. Best of all, I feel closer to my son because of our common ground.

Darren Delmore, National Sales Manager

Wines of the Rhone Valley by Robert Mayberry

I somehow savored this dusty tome like a divorcée on a Provence-bound train reading "Eat Pray Love". This circa-1987 book got me through the later stages of my broken foot in January and into the first part of this other crisis. Anyone interested in how the Rhone Valley was set up and governed, or its personalities and history of the grape varietals, will find this book more than alive today. The winemakers give away most of their secrets, and the section on Tavel alone had me buying a couple cases from Domaine de la Mordoree on presale. The author's jazzy, matter-of-fact take on good and bad bottles and vintages reveals a true wine enthusiast who was well trusted by the profiled vignerons. In between the Cornas and Crozes Hermitage chapters an old, unsmoked cigarette fell out of the pages, which I contemplated lighting alongside a bottle of Domaine des Alexandrins.

Meghan Dunn, Publications

A Discovery of Witches by Deborah Harkness

Perhaps only tangentially related to wine, but I recommend A Discovery of Witches (and the rest of the All Souls trilogy), by Deborah Harkness. It defies easy categorization, but combines fantasy, historical fiction, and romance -- witches and vampires unite to trace a missing alchemical manuscript through history. The main character is a vampire who is extremely knowledgeable about wine, and there are evocative passages about wine pairings and historic vintages, all described by a super-human taster with centuries of experience. It's great escapist fiction! (Harkness is a history professor at USC who published an award-winning wine blog for several years, so she knows her stuff!)

Chelsea Franchi, Senior Assistant Winemaker

The Quick Read (with solid, useful information):

The New Wine Rules by Jon Bonné

This book is completely without pretense and a fun, easy, fast read (it’s a thin book) but it’s chock full of great, easy-to-digest information.  I wouldn’t necessarily say this book is for a wine professional, though I wouldn’t say it isn’t; sometimes it’s good to be reminded of certain things!  For someone looking to increase their wine drinking confidence, this is a well-written collection that will make you (even more) excited about your next glass of wine.

The Historical Account That Reads Like Fiction:

The Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine by George M. Taber

This is an exciting, hopeful story about the (then) young-guns of California wine and how they opened the eyes to the rest of the world that California (and, as an extension, other parts of the world) can produce world-class wines.  It’s a true story, but it has everything that a fiction lover like myself could want: character development, recognizable locations (not just Napa, but specific wineries that are now household names) and drama.

The “There Is A Lot Going On In The World And I Just Want to Read Something That Will Make Me Smile”: French Lessons:

Adventures with Knife, Fork and Corkscrew by Peter Mayle

This is not a wine book.  This is one man’s stories from his time spent living in France (if the name sounded familiar, he’s the author of A Year in Provence) and the hedonistic and delightful experiences that follow.  Each chapter is a different story, so it’s technically possible to read a little bit and then walk away – though I couldn’t put it down.  I especially loved the chapters devoted to the Bordeaux Marathon, the black truffle Catholic Mass, and the Michelin Guide.  If you’re looking to read something that will keep a grin on your face, this is my pick.  Unfortunately, it will definitely give you some wanderlust.

Jason Haas, Partner and General Manager

Billionaire's Vinegar by Benjamin Wallace.

The true story of the unraveling of a complicated con, set in motion with the 1987 auctioning at Christie's of what were purported to be bottles of 1787 Chateau Lafite owned by Thomas Jefferson and discovered in a sealed Paris cellar. The book reads like a mystery novel, and takes you inside the world of collectors, auction houses, and the shadowy figures that keep both supplied with ever more incredible discoveries. Of course, it becomes clear, if it's too good to be true, it's probably not.

Proof by Dick Francis.

OK, this is a mystery, not a wine book. But I've been looking for escape in my reading in recent weeks. Dick Francis is my favorite mystery writer. His novels usually revolve around the world of English horse racing, but for this book he chose a main character whose occupation is the owner of a neighborhood wine shop, and a plot that involves a fraud of replacing famous wines and whiskeys with cheap, generic plonk. The glimpses into the world of European wine are spot on, the description of blind tasting and the difference between adequate and great wine explained well, and the storytelling and prose have the crystal clarity the author is famous for. Appropriate for an author who is supposed to have said that he could give a confident character description of anyone after a five minutes look at their wine cellar.

Haydee McMickle, Wine Educator

Red, White and Drunk All Over: A wine Soaked Journey from Grape to Glass by Natalie MacLean, 2007

12 years ago this was a refreshing alternative to dry information. It assuaged my inner voice of awkwardness and insecurity as it pertains to wine and the culture. I found the poetic quirkiness curiously enjoyable.

MacLean, a sommelier, takes a journey from vineyard to cellar to retail shop, restaurant and dining room, she also travels with her insecurities. Imagine her tasting with Aubert de Villaine, the proprietor of the Domaine de la Romanée-Conti.

This is a fun book, nothing stuffy here yet you pick up a few tidbits.

This is in the category of summer beach read. It’s funny and approachable. The jacket says it all, it reads “...this bodice-ripping wine book.”

John Morris, Tasting Room Manager

There’s nothing like giving a shout out to one of our own, and recommending a book that’s a lot of fun at the same time. Slave to the Vine: Confessions of a Vagabond Cellarhand, by Tablas Creek National Sales Manager Darren Delmore.

Darren invites us along on a rollicking trek of a wonderfully chaotic crush.  I love how the real story of harvest is told: dirty, wet, exhausting yet exhilarating.  Darren has a deft comic touch, and the writing gets better and more engaging as the book unfolds.  I look forward to follow-up, Lucky Country: Confessions of a Vagabond Cellarhand.

Monica O’Connor, Direct Sales Manager

Real Wine by Patrick Matthews

It’s about history and natural wine making, and Bob Haas is mentioned I believe on the very first page!

Gustavo Prieto, Tasting Room Lead and Head of Biodynamic Practices

The Botanist and the Vintner by Christy Campbell,

This book is about the history of phylloxera in France. It covers how and when it was  brought from the US to France, all the efforts people took at the time to try to understand what was happening to their vineyards, and the experiments they first used to try to control the problem. All leading up to how they finally were able to discover the solution with the use of rootstocks. It’s interesting that phylloxera started right next door to Chateauneuf It’s a great read and a great story.

Another great book that I use all the time and is a great source for anything wine related is The Oxford Companion to Wine by Jancis Robinson. I think this was the first wine book that I ever owned.

Deborah Sowerby, Wine Educator

American Rhone by Patrick Comiskey

Mr. Comiskey did a fantastic job of tracing back to the roots movement of the Rhone varieties and their hosts. To start he shares the genesis relating to the three leading red varieties, an emphasis on Syrah, Grenache and Mourvèdre and how (up to the point of release of the book) the other Châteauneuf-du-Pape varieties were received. He shares with us the cast of characters (with historic photographs) that played a role in introducing us, the American public, to these hallowed grapes. He shares with us their belief, vision, tenacity and fortitude to bring these varieties to the U.S. through avenues of transportation in one’s suitcase or the path and patience through quarantine. As well as the work devoted to propagation, and years invested in the annual harvest and making of these Rhône varieties, resulting in the fine wines we enjoy today all thanks to the Rhône Rangers and those that followed.

My favorite photo's: Alice Waters of Chez Panisse, Robert Haas and Jean-Pierre Perrin, our old friends John Alban, Mat Garretson and Gary Eberle and the group pictures of the gathering of French and American producers at the International Colloquium event held in 1991 organized by Robert Haas. Historic.

My favorite chapter: 15 - Tablas Creek the Validator (of course).

Nathan Stuart, Shepherd

The Wine Bible by Karen MacNeil

MacNeil keeps you interested and is constantly recommending pairings and cuisine from each region to go with the wine of the area. Still to this day when I open a bottle of white from the Loire Valley or a Syrah from Hermitage I go back to the images and stories from her book.

At a time like this when travel is impossible this book will let you explore the world from your living room and leave you with a great foundational understanding of the world of wine.

I recommend this book if you’re new to the world of wine. She does an amazing job of drawing you in and taking you to the major wine regions of the world.

Jim and Debbie Van Haun, Wine Educator and Accountant Respectively

The Global Encyclopedia of Wine by Peter Forrestal

This was a great resource for us when we bought our Alicante Bouschet 10-acre vineyard back in late 1998.

The history of growing grapes & wine making around the world is fascinating. Alicante was replaced with several of the Rhône varietals in France & Spain and that is exactly what we eventually did. Alicante was very popular during prohibition because of its dark juice.

This book is a great source of information.

Ian Consoli, Marketing Coordinator

So what am I reading?

Natural Wine: An introduction to organic and biodynamic wines made naturally by Isabelle Legeron

This book clearly lays out the natural wine making process, identifies icons in the industry, and helps you find natural wine producers throughout the world.

I purchased Natural Wine early on in my wine career from a local biodynamic estate and I am so glad I did. While the focus is obviously on natural wine, the really lasting knowledge I gained from the book was insight into the wine making process. It was the first time the whole process clicked for me. I gained a high level of respect for low-intervention winemakers.

I recommend it to anyone who wants to know more about winemaking or wants to know more about natural wine. Reading this book literally changed my palate.

Conclusion…

Of the 20 books listed above (including my own) I was shocked to learn that I’ve only read five of them. On top of that, I assumed there would be many people selecting the same favorites; however, there was only one instance of this (Billionaire’s Vinegar) and it was listed along with a second recommendation in both cases. We also had multiple more recommendations that were left out. Perhaps we’ll save those for another post.

Until then, happy reading!